So I have batch of beer that has been stuck at a FG above 1.020 a little googling seems to suggest a possible solution is adding beano. There seems to be a lot of people who have had bad experiences with this, and a few that have been able to save their batches. Sampling the warm flat product it does not seem to be undrinkable in its current state, but I still want to get the gravity down to atleast the mid teens.
If I do add beano how much should go into a 5 gallon batch?
PS asked a question a few days ago about my stuck fermentation and it seems to most likely culprit was insufficient initial aeration, and I plan to do a much better job with that next time, but I am trying to save my current batch.
If I do add beano how much should go into a 5 gallon batch?
PS asked a question a few days ago about my stuck fermentation and it seems to most likely culprit was insufficient initial aeration, and I plan to do a much better job with that next time, but I am trying to save my current batch.